I prepared cold noodles. I'll boil the noodles separately and the broth separately. Boil two pieces of water, please. One is water for boiling noodles and the other is water for boiling eggs.

This is seasoned dried pollack vinegar I bought from Costco. This is about a half of the amount. You can put half of it separately and store it in the refrigerator. For now, use only 1/2 of the amount.

Since it's spicy cold buckwheat noodles with dried pollack sashimi, just take a little bit of it' mix. The rest is to put it on garnish and mix it again to eat it. Because it has to be seasoned with cold noodles, it is to season the noodles only with seasoned dried pollack vinegar without adding red pepper paste or sauce.

Boil cold noodles while stirring so that they don't clump together. Naengmyeon-sari cooks really quickly, so I think 20 seconds is enough. Of course, it depends on the amount. Then, soak it in cold water and rub it to remove starch. It's better if you soak it in ice water.

It's naengmyeon broth. You don't have to add cold noodles broth to spicy cold noodles?? You may do this, but if you add cold, thin ice broth, you can enjoy more delicious dried pollack vinegar seasoned bibim naengmyeon. The other bibim naengmyeon, too. Makguksu is a similar style. Put the cold noodle broth in the freezer before cooking and freeze it. It's good to freeze it until it's thin ice.

The cold noodles were boiled and washed in cold water to drain the water. Now, season it with dried pollack vinegar. Season the cold noodles redly.

Please add a bit more sesame seeds. I also sprayed a little bit of sesame oil.

It's bibim naengmyeon with the first seasoning of dried pollack vinegar.

It's time to add garnish here. Chop the cucumber and carrot and put it in. If you cut it into small pieces and put it in cold water and put it in the refrigerator, you can eat cold noodles more cold. Then put the boiled egg on top and add the remaining seasoned dried pollack vinegar.

And if you put the cold noodle broth that you put in the freezer on the edge, you're done with dried pollack vinegar seasoned bibim naengmyeon.